Cauliflower Ginger Soup in IP Ace
I have a weakness for the Instant Pot brand, so when they came out with a blender, I felt this deep compulsion to buy one. Well, it is here, and it is a GIANT. It won’t even fit under my cabinet.
If I was going to test one thing, it would be the hot soup cycle. It promises to heat and cook and blend your soup in 22 minutes. Of course, the Vitamix cooks too, but it does so based on friction from the motor. The Ace cooks with its heating element (yes!), rendering the first 21 minutes quiet except for a few seconds of stirring it performs every so often.
I loaded it up with 2/3 head of a cauliflower, one large carrot, half an onion, a small piece of ginger, and some spices. The 1400 ml level is ungenerous for soup, because veggies like cauliflower take up a ton of space. But I wasn’t going to complain. I added 1 cup of veggie broth, and started the soup cycle.
7-ish minutes into it, the soup was almost at boiling point, and the veggies had cooked down an inch from their starting level.
At the very end of the program, the Ace blends your soup into a nice puree. There is an option to blend for a shorter amount of time if you want a chunky soup.
And there you go, a fresh bowl of soup with just the blender to clean up.
Ginger Cauliflower Soup
- 2/3 head of cauliflower, cut into medium sized florets
- 1/2 onion, diced coarsely
- 1 large carrot peeled and diced
- 1/2″ knob of ginger, peeled and sliced
- 1.5 tsp curry powder mix
- 2 tbsp desiccated coconut milk (or unsweetened shredded coconut will do too- just put it in the bottom with the liquid so that it gets to soak during the program)
- 1 tsp salt
- 1 cup low sodium veggie broth
- half lemon
- 2 tsp sugar (I used jaggery)
Add all ingredients except the lemon & sugar to the blender in any order except for the shredded coconut which goes in the bottom.
Start Soup cycle.
When cycle is over, squeeze the juice of half a lemon, add sugar, and pulse to incorporate.
Serve with optional cream and basil.